Unifiller - Multistation M600

• Depositing batters and doughs for bakery products such as muffins, cupcakes, and cookies.
• Filling pies, tarts, and quiches with various sweet or savoury fillings.
• Portioning sauces, purees, and creams in food manufacturing.
• Dispensing jams, jellies, and preserves into jars or containers.
• Applying decorative toppings or glazes to confectionery items.

Typical capacity

For this class of equipment, throughput can range from several hundred to a few thousand deposits per hour, depending on product viscosity and portion size.

Power supply

Units of this type commonly require a 230V, single-phase or 400V, three-phase electrical supply, often with a pneumatic air supply for operation.

Footprint

A multistation depositor typically occupies a floor space of approximately 1.5m to 3m in length and 0.8m to 1.5m in width, depending on the number of depositing heads.

Number of depositing heads

Multistation units commonly feature between 2 and 8 depositing heads, allowing for simultaneous dispensing.

Portion size range

Typically, these machines can handle portion sizes from a few millilitres up to several hundred millilitres per deposit, adjustable via controls.

Materials of construction

Components in contact with food are generally made from food-grade stainless steel (e.g., 304 or 316) for hygiene and durability.

• What types of products can a Multistation M600 depositor handle?

  This type of depositor is versatile and can handle a wide range of viscous and semi-viscous products, including batters, creams, sauces, purees, and certain doughs, provided they are pumpable.

• Is this unit suitable for products with particulates?

• What kind of maintenance is typically required for a used depositor?

• Can the Multistation M600 be integrated into an existing production line?

• Are change parts available for different product sizes or shapes?

Food depositors are valued for their precision, consistency and reliability in portioning applications across bakery, confectionery and prepared foods sectors. Buyers typically prioritise machines with minimal wear, clear maintenance histories and compatible control systems. Key strengths include durability when properly serviced, adaptability to various product viscosities, and straightforward operation. When purchasing used equipment, inspecting nozzles, pumps and pneumatic components is essential, as wear directly affects deposit accuracy. Machines from reputable manufacturers with documented service records generally command buyer confidence and deliver strong long-term value.

General overview for this equipment type